Pavlova with Lemon Curd & Berries | THM: S

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Blueberries
  • 1 cup Raspberries

• Refrigerated

  • 6 Egg whites
  • 2 Egg yolks
  • 3 Eggs

• Condiments

  • 1 tbsp Lemon juice
  • 1/2 cup Lemon juice, real

• Baking & Spices

  • 1 pinch Sea salt
  • 1 1/8 cup Xylitol

• Dairy

  • 6 tbsp Butter
  • 1 cup Whipping cream

Found on northernnester.com

Description

Ingredients

• PAVLOVA:
• 6 egg whites
• 1/2 cup xylitol
• 1 Tbsp lemon juice
• LEMON CURD:
• 3 eggs
• 2 egg yolks
• 1/2 cup + 2 Tbsp xylitol, divided
• 1/2 cup real lemon juice
• pinch of sea salt
• 6 Tbsp butter
• 1 cup whipping cream
• TOPPING:
• 1 cup raspberries
• 1/2 cup blueberries

Directions

• Preheat oven to 250. Line baking sheet with parchment paper
• To make the meringue, beat egg whites with electric mixer on high speed until foamy. Add lemon juice and mix until egg whites hold their shape. Gradually add xylitol in a steady stream and continue whipping until egg whites are very stiff and glossy.
• Spread meringue onto parchment paper in a 12 in. circle (you can use a dinner plate as a guide). Bake meringue in oven for 1.5 hours. Crack oven door open when meringue is finished baking and leave it in the oven to dry out for at least another hour. Meringue will peel off of parchment paper easily when it is completely dried out. Place meringue on serving tray.
• While meringue is baking, whisk eggs, egg yolks, 1/2 cup xylitol, and lemon juice together in a heat proof bowl. Bring a large pot of water to a simmer and float heat proof bowl on top. Stir lemon curd until it thickens, and then add in butter, one tablespoon at a time until mixture thickly coats the back of the spoon. Cool curd completely.
• Whip cream with remaining 2 tablespoons of xylitol until stiff peaks form. Fold whipped cream into cooled lemon curd.
• Fill meringue shell with lemon curd and refrigerate for 2 hours. Top with berries.